Welcome to a culinary journey with my signature This dish is a harmonious blend of tender chicken simmered in a rich, velvety tomato and cashew gravy, perfectly spiced to warm your soul. Paired with fluffy basmati rice and a refreshing cucumber raita, it’s a symphony of flavors and textures that promises to delight every palate.
📜 Ingredients
For the Halal Butter Chicken:
700 grams boneless, skinless halal chicken thighs or breast, cut into 1.5-inch pieces
1/2 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon salt
2 tablespoons ghee or unsalted butter
1 large onion, finely chopped
1 cup tomato puree (passata)
1/4 cup cashews, soaked in hot water for 15 minutes and blended into a smooth paste
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon fenugreek leaves (kasuri methi), crushed
1/2 cup heavy cream (or coconut cream for dairy-free)
Fresh coriander leaves, chopped, for garnish
For the Basmati Rice:
1 cup basmati rice
2 cups water
1/2 teaspoon salt
For the Cooling Cucumber Raita:
1 cup plain yogurt
1/2 cup cucumber, finely diced
1/4 cup tomato, finely diced
1 small red onion, very finely diced (optional)
1 tablespoon fresh coriander leaves, chopped
1/4 teaspoon roasted cumin powder
Pinch of salt
📝 Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, and 1 teaspoon of salt. Mix well to coat all pieces. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours.
- Cook the Chicken: Heat 1 tablespoon of ghee or butter in a large pan or pot over medium-high heat. Add the marinated chicken and sear for 5-7 minutes until lightly browned on all sides. Remove the chicken from the pan and set aside.
- Prepare the Gravy Base: In the same pan, add the remaining 1 tablespoon of ghee or butter. Add the finely chopped onion and sauté until golden brown and softened, about 8-10 minutes.
- Simmer the Gravy: Add the tomato puree, garam masala, ground cumin, and ground coriander to the pan. Cook, stirring occasionally, for 10-12 minutes until the sauce thickens and the oil separates.
- Add Cashew Paste and Chicken: Stir in the cashew paste and crushed fenugreek leaves (kasuri methi). Return the seared chicken to the pan. Add about 1/4 to 1/2 cup of water if the gravy is too thick. Bring to a gentle simmer, cover, and cook for another 10-15 minutes, or until the chicken is cooked through and tender.
- Finish the Butter Chicken: Stir in the heavy cream and cook for another 2-3 minutes, without boiling vigorously. Taste and adjust salt if needed. Garnish generously with fresh chopped coriander.
- Cook the Basmati Rice: While the chicken is simmering, rinse the basmati rice thoroughly under cold water until the water runs clear. In a saucepan, combine the rinsed rice, 2 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until all the water is absorbed. Let it stand, covered, for 5 minutes before fluffing with a fork.
- Make the Cucumber Raita: In a medium bowl, combine the plain yogurt, diced cucumber, diced tomato, optional diced red onion, chopped fresh coriander, roasted cumin powder, and a pinch of salt. Mix gently.
- Serve: Serve the creamy Halal Butter Chicken hot, alongside the fluffy basmati rice and a generous dollop of the refreshing cucumber raita.
💡 Chef's Tips
- For Deeper Flavor: Marinating the chicken overnight truly enhances the tenderness and flavor absorption. Don't skip this step if you have the time!
- Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder. If you like a little extra kick, a finely chopped green chili can be added along with the ginger-garlic paste.
